Raspberry Cheesecake Bars

Experience the perfect balance of creamy and fruity with these delightful Raspberry Cheesecake Bars. Featuring a buttery graham cracker crust and a rich cheesecake filling, these bars are topped with vibrant raspberry swirls. Ideal for Ramadan or any occasion, they promise to be a crowd-pleaser or an indulgent treat at home.

Ingredients

Crust
🍪 18 graham crackers
🧈 8 tablespoons unsalted butter
🍬 2 tablespoons sugar

Cheesecake Filling
🧀 24oz cream cheese, room temperature
🍚 1 cup granulated sugar
🥚 3 eggs
🍶 1/2 cup sour cream
🍦 2 teaspoons vanilla extract

Jam or Preserves
🍇 1 cup raspberry jam or preserves (or any flavor of choice, microwave for 1 minute to soften)

Instructions

1- Preheat and Prepare:

• Preheat the oven to 325°F (163°C).
• Line a 9x9 or a 9x13 baking dish with parchment paper; set aside.

2- Make the Crust:

• In a food processor, blend graham crackers, melted butter, and sugar until finely ground.
• Press this mixture evenly into the prepared baking pan using your hands or a measuring cup to ensure a compact crust.

3- Cheesecake Filling:

• Using a handheld or stand mixer with a paddle attachment, beat the cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes.
• Beat in the eggs one at a time until fully incorporated.

4- Add Sour Cream and Vanilla:

• Mix in the sour cream and vanilla extract and beat until smooth, approximately 1 minute.

5- Assemble:

• Pour the cheesecake filling over the crust.
• Microwave the raspberry jam for 1 minute to soften, then spoon it over the filling.
• Use a toothpick or knife to swirl the jam gently into the filling.

6- Bake:

• Bake the cheesecake for 50-60 minutes, or until the top appears set and the edges are lightly browned.
• Expect the cheesecake to be puffy; it will settle as it cools.

7- Cool and Chill:

• Cool at room temperature for 1 hour, then refrigerate for at least 5 hours, or up to 1 day, before slicing.

8- Slice and Serve:

• Use the parchment paper overhang to lift the cheesecake out of the pan.
• Cut into squares with a sharp knife for serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes (plus cooling and chilling)
Servings: Approximately 16 bars
Calories: Approximately 280 per serving
Nutritional Breakdown (per serving):

• Proteins: 5g
• Fats: 16g
• Carbohydrates: 30g
  Equipment: Oven, baking dish, food processor, mixer, microwave

Cooking Tips

• For a firmer crust, consider chilling the crust in the fridge for 10 minutes before adding the cheesecake filling.
• Ensure all cheesecake ingredients are at room temperature for a smoother, lump-free batter.

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Raspberry Cheesecake Bars